Asparagus cacio e pepe

Jacqueline Alwill

Brown Paper Nutrition

Serves 2
Gluten free : Definitely not vegan

40g butter
1 bunch asparagus, trimmed and halved
2 medium zucchini, spiralled or shaved using a veggie peeler
1/2 tsp finely grated lemon zest
40g finely grated parmesan
lots of black pepper

Heat a frypan on medium heat, add butter and melt. When butter starts to bubble add the asparagus and cook about 4 minutes, tossing throughout. Then add zucchini noodles to the pan, lemon zest and toss. Cook another 3 minutes (you want the zucchini noodles and asparagus to be tender still). Season with a pinch of salt and bit of black pepper. Grate parmesan in at this stage and toss or save it until you’ve plated up (like me, because frankly I forgot to do it in the pan!). Arrange on serving plates, grate parmesan over the top and add lots of black pepper. Tuck in!